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Explore 5204 recipes, 117 articles, 100 galleries, 1021 videos, and more

Salade Nicoise Sandwiches

Ingredients
  • 6 ounces red potatoes, scrubbed and cut into 1/2-inch chunks
  • 3 ounces thin green beans, trimmed
  • 1 large egg
  • 2 tablespoons Dijon mustard
  • 2 tablespoons red-wine vinegar
  • 1/3 cup extra-virgin olive oil
  • 1/2 ounce Nicoise olives (about 12 olives), pitted and coarsely chopped
  • 1 medium shallot, cut into 1/4-inch dice (about 1/4 cup)
  • 1 can (6 ounces) best-quality water-packed solid white tuna, drained
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1/4 teaspoon coarse salt
  • Freshly ground pepper
  • 6 pieces baguette (6 inches long and 2 ounces each), split lengthwise
  • 3 small tomatoes, thinly sliced
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Salmon in Parchment

Time:40 mins
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Baked Mushroom Linguine

Ingredients
  • 4 ounces dried mushrooms, such as porcini or chanterelle
  • 4 cups boiling water
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme, plus 2 teaspoons finely chopped
  • 7 tablespoons unsalted butter
  • 5 tablespoons all-purpose flour
  • 1 1/2 cups heavy cream
  • 1 onion, diced
  • 1 pound button mushrooms, stems removed, quartered
  • 1 pound shiitake mushrooms, stems removed, sliced
  • 2 1/2 teaspoons coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 1 pound linguine
  • Unsalted butter, for pan
  • 1/2 cup grated pecorino Romano cheese
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Crab-Stuffed Shells with Peas and Leeks

Ingredients
  • 9 tablespoons unsalted butter
  • 2 leeks, white and pale-green parts only, halved lengthwise, cut into 1/4-inch half-moons, washed well, and drained
  • 1 cup fresh or frozen peas
  • Coarse salt and freshly ground pepper
  • 8 ounces lump crabmeat, picked over and rinsed
  • 6 tablespoons all-purpose flour
  • 1 cups milk
  • 1 cup heavy cream
  • Juice of 1 lemon
  • 1 pound jumbo pasta shells
  • 1/2 cup breadcrumbs, preferably homemade
  • 6 garlic cloves, minced
  • 1/4 cup fresh flat-leaf parsley leaves
  • 1 tablespoon extra-virgin olive oil
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Shrimp with Red Pepper Broth and Ratatouille

Ingredients
  • 2 plum tomatoes (3 ounces each)
  • 5 red bell peppers, cored, seeded, and thinly sliced
  • 2 shallots, thinly sliced
  • 1/4 cup extra-virgin olive oil
  • 2 large shallots, finely chopped
  • 3 cloves garlic, thinly sliced
  • Coarse salt
  • 3 whole cloves
  • 4 cloves garlic, finely chopped
  • 1/2 cup dry white wine
  • 2 ounces eggplant, cut into very small dice (1/3 cup)
  • 1 star anise
  • 2 ounces yellow squash, cut into very small dice (1/3 cup)
  • 3 whole cloves
  • 2 ounces zucchini, cut into very small dice (1/3 cup)
  • 2 small dried bay leaves
  • 2 ounces red bell pepper, cut into very small dice (1/3 cup)
  • 5 sprigs fresh lemon thyme
  • Coarse salt and freshly ground pepper
  • 1 teaspoon finely chopped fine herbs (equal parts chive, chervil, tarragon, and flat-leaf parsley)
  • 4 large shrimp, peeled with tails on, butterflied
  • Fresh lemon thyme sprigs, for garnish
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Tropical Chicken on Sugarcane Skewers with Peanut-Plantain Dipping Sauce

Ingredients
  • 1/2 cup dark rum
  • 1/2 teaspoon ground allspice
  • 1 cup store-bought pineapple juice
  • 1 cup freshly squeezed orange juice (3 to 4 oranges)
  • 2 scotch bonnet or other small hot fresh chili peppers, seeds and ribs removed, minced
  • 2 tablespoons packed dark-brown sugar
  • 1 tablespoon lemon juice
  • 1/2 cup peanut oil
  • 1 1/2 skinless, boneless chicken breasts, cut into 1 1/4-inch pieces
  • 1 unripe papaya, cut into 1 1/4-inch pieces
  • 1 unripe mango, cut into 1 1/4-inch pieces
  • 1 unripe pineapple, cut into 1 1/4-inch pieces
  • 2 firm avocados, cut into 1 1/4-inch pieces
  • 1 very ripe plantain, sliced
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Fideos with Shrimp

Ingredients
  • 1/4 cup shelled fresh fava beans
  • Coarse salt
  • 2 tablespoons unsalted butter
  • 4 to 6 jumbo shrimp, unpeeled, preferably head on
  • 1 pound spaghetti, broken into 2-inch pieces
  • 1 tablespoon chopped Spanish onion
  • 1 tablespoon chopped garlic
  • 2 cups homemade or canned store-bought low-sodium chicken stock
  • Pinch of choricero pepper paste
  • 1 red bell pepper, roasted, peeled, seeded, and cut into 1/4-inch strips
  • 1/4 cup chopped green Spanish or Kalamata olives
  • 2 fresh basil leaves, torn
  • 1 tablespoon freshly grated pecorino Romano
  • 1 tablespoon extra-virgin olive oil
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Spicy Whole Wheat Linguine with Red Peppers

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Vegetable-Salad Burritos

Ingredients
  • 1 large ripe tomato, cut into 1/2-inch dice
  • 1 small cucumber, peeled, seeded, and cut into 1/2-inch dice
  • 1 small avocado, cut into 1/2-inch dice
  • 1 serrano chile, stem and seeds removed, minced
  • 2 tablespoons coarsely chopped cilantro
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon mayonnaise
  • Salt and freshly ground pepper, to taste
  • 4 flour tortillas (6 inches)
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Chicken and Leeks with Creme Fraiche

Other Ideas:
French, Leeks, Whole chicken
Ingredients
  • 1 whole chicken (about 4 pounds), cut into 8 pieces (each breast half cut in half crosswise), rinsed well and patted dry
  • Coarse salt and freshly ground pepper
  • 1 tablespoon unsalted butter
  • 2 teaspoons olive oil
  • 4 small leeks (about 1 pound), white and pale-green parts only, cut crosswise into 3-inch pieces, rinsed well
  • 1 cup good-quality hard apple cider
  • 1 tablespoon coarsely chopped fresh thyme leaves
  • 1/2 cup Creme Fraiche
  • 1 tablespoon finely chopped fresh flat-leaf parsley
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